Holy crap, doesn’t that sound so good? It totally was! I found the Brussels spouts recipe in the latest edition of a gluten-free magazine and while I didn’t like another recipe I tried from it, I thought this one sounded like something I could make delicious. The initial recipe called for fish sauce and didn’t have enough Sriracha to make it spicy so I made some modifications and came up with a sweet and spicy dressing for the sprouts. The flavor of the rosemary chicken went very well with it.
Ingredients for chicken:
2 chicken breasts
5 to 6 cloves of garlic – chopped
2 tbs rosemary (dried or fresh)
1/4 cup sour cream
1/2 cup chicken broth
Ingredients for sprouts:
8 Brussels sprouts – outer leaves removed and cut in half (if you want more than 8, just add a little to the dressing recipe)
Olive oil – enough to drizzle on sprouts
3 tbs Sriracha (check your sauce of course to make sure it is gluten-free – if not, get a gluten-free hot sauce!)
2 cloves garlic – chopped
1 tsp water
Juice of 1 lime
1/4 cup mint (I used spearmint and it was great!) – chopped fine
2 tbs packed brown sugar
Start with the sprouts. Heat the over to 375 degrees and lay the sprouts out flat, cut side down. Drizzle with enough olive oil to coat both sides. Toss them in a bowl beforehand if necessary to coat. Cook them for 15 minutes on the cut side then remove them from the oven, flip them over and cook another 10 minutes.
While those guys are baking, heat up some olive oil in a skillet and roast the garlic for 1 minute. Toss in your chicken and cook until browned on both sides – about 3 to 4 minutes. Add the chicken broth and the rosemary. Cover and cook for 5 to 10 minutes, depending on the size of your breasts. If you are using larger breasts, you might want to add a little more chicken broth, so it doesn’t cook up.
As the chicken cooks, mix the ingredients for your Sriracha sauce in a bowl using a fork to combine. This is a great sauce since you can make it hotter, mintier or even sweeter by just adjusting the ingredients after you’ve mixed the initial batch. If you like sweeter, add more brown sugar, but if you’re like me, more Sriracha is required! I love it spicy!
When the chicken is cooked through, add the sour cream and stir. Serve the rosemary sour cream sauce over the chicken and plate up your sprouts right next to it with their sauce poured over them.
This was such a delicious and flavorful meal and it went really well with the rest of my Zin from the night before!